The essential side dish to any Jamaican meal. This recipe is full of flavour, spice and heat.
Chop the onion finely. De-seed and chop the scotch bonnet finely. Crush the garlic. Set aside
Wash the rice thoroughly until the water runs clear.
Heat a large saucepan with vegetable oil on medium heat. Add the onion, scotch bonnet, garlic, and thyme leaves. Fry for 2 minutes.
Add the washed rice to the pan. Stir through and cook for 2 minutes.
Add the drained kidney beans to the pan and stir through.
Add the coconut milk and bay leaves to the pan. Stir through thoroughly. Bring the mixture to the boil and then reduce the heat to the lowest setting. Cover the saucepan with a lid and simmer for 15-20 minutes.
Stir the rice to make sure it doesn’t stick to the pan and add a little more water if necessary. The rice should become fluffy and cooked through. Taste and season with salt and pepper.